Balsamic Chicken
An effortless Balsamic chicken recipe with fresh falvors and sticky sweet glaze. It needs just 5 minutes to prep and transforms simple pantry staples into a gorgeous, caramelized dinner the whole family will love.
Servings: 5 Servings
Ingredients
- 2 pounds chicken thighs boneless skinless
- 3 garlic cloves chopped 1tbs
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ Tablespoon fresh thyme about 6-8 springs
- 1 Tablespoon soy sauce
- 1 Tablespoon honey
- 2 Tablespoon olive oil
- 2 Tablespoons balsamic vinegar
Instructions
- Place chicken in a big bowl or ziplock bag.
- In a small bowl mix all the ingredients together then pour over chicken.
- Marinade for at least 2 hours or overnight.
Cook the Chicken:
Grilling pan (indoor)
- Heat a grilling pan over medium high heat for 2-3 minutes. Place chicken thighs on the hot pan and cook for 4-5 minutes undisturbed.
- Flip to the other side and cook for another 4-5 minutes until fully cooked and the internal temperature reached 165°F/75°C.
- Transfer to a plate and let it rest for 5 minutes before cutting and serving.
Outdoor Grill:
- Preheat your grill to medium high heat. Clean and oil the grates thoroughly.
- Place the chicken thighs directly on the grates. Close the lid and cook for about 5–7 minutes.
- Flip the chicken over and cook for another 4-5 minutes or until the internal temperature reached 165°F/75°C.
- Remove from the grill and let the meat rest for 5 minutes before serving.
Notes
Keep an eye on the heat! If you notice the outside of the chicken is darkening too fast before the inside is cooked through, lower the heat slightly (or move the chicken to the cooler, indirect-heat side of an outdoor grill) to let it finish cooking safely without burning the sugars.
